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36
S53
Shunekeyeva, А. А.
Fruit-berry fillers in the production of kazakh national fermented milk drinks. [Текст] / А. А. Shunekeyeva, M. K. Alimardanova, A. A. Majorov // News of national academy of sciences of the republic of Kazakhstan. . - 2021. - №1. - P. 139-146
ББК 36
Рубрики: Пищевые производства
Кл.слова (ненормированные):
ayran -- ermented milk drink -- fruit and berry filler -- goat's milk -- mathematical model -- ozonisation
Аннотация: This paper offers investigation of fruit and berry fillers on the rheological properties of fermented milk drinks. The research was conducted as part of a scientific research effort. Local wild plants were used as fillers. This type of research allowed expanding the range of products at the enterprise and improving the organoleptic and nutritional properties of products. The purpose of this article is to find additional local vegetable raw materials as filler for fermented milk products. The importance of the results is that the data obtained can be used by specialists of dairy farms. During the period of coronavirus infection, when there were interruptions in the supply of raw materials, such directions it sets for future research as the development and improvement new food products by using local plant raw materials were revealed.
Держатели документа:
WKU
Доп.точки доступа:
Alimardanova, M. K.
Majorov, A. A.
S53
Shunekeyeva, А. А.
Fruit-berry fillers in the production of kazakh national fermented milk drinks. [Текст] / А. А. Shunekeyeva, M. K. Alimardanova, A. A. Majorov // News of national academy of sciences of the republic of Kazakhstan. . - 2021. - №1. - P. 139-146
Рубрики: Пищевые производства
Кл.слова (ненормированные):
ayran -- ermented milk drink -- fruit and berry filler -- goat's milk -- mathematical model -- ozonisation
Аннотация: This paper offers investigation of fruit and berry fillers on the rheological properties of fermented milk drinks. The research was conducted as part of a scientific research effort. Local wild plants were used as fillers. This type of research allowed expanding the range of products at the enterprise and improving the organoleptic and nutritional properties of products. The purpose of this article is to find additional local vegetable raw materials as filler for fermented milk products. The importance of the results is that the data obtained can be used by specialists of dairy farms. During the period of coronavirus infection, when there were interruptions in the supply of raw materials, such directions it sets for future research as the development and improvement new food products by using local plant raw materials were revealed.
Держатели документа:
WKU
Доп.точки доступа:
Alimardanova, M. K.
Majorov, A. A.
Страница 1, Результатов: 1